|
|
Chemical Foodborne Illness
Chemical
food poisoning can occur when poisons or chemicals are accidentally
added to food.
Examples of
chemicals that can contaminate food are pest control sprays, cleaners
or food additives.
Vomiting usually
occurs very quickly after eating the poison (within 1 hour). The body
will immediately
reject the chemical or poison.
It is very
important to label and store pest control sprays and cleaners in
compartments separate from food. If your space is limited, make sure
chemicals are properly labeled and stored below food to prevent
spillage into the food.
IMPORTANT:
- Always store chemicals in their original
containers or in properly
labeled containers. Never use containers with food labels for chemicals
as people may mistakenly think the chemical is a food product.
- Store acidic foods in plastic containers.
If acidic foods are stored in metal containers (after opening) then the
metals can leach out into the food. Examples of acidic foods: tomatoes,
sauerkraut, lemonade, fruit gelatins etc.
- Always use food additives (for example:
MSG or Monosodium glutamate) and preservatives (for example: sulfate,
sulfite, nitrates, nitrites) in moderation and for certain purposes
only. If these items are used in other ways, they can make people sick.
- Store pesticides away from food, food
packaging, utensils, equipment, etc. Allow only trained professionals
to apply pesticides in a food premise. Properly wash all fruits and
vegetables before use.
Browse Related Topics:
|
|
Did You Know?
|
Bacteria
(especially E. coli) may be used to replicate DNA in the form of a
plasmid. This DNA is often chemically modified in vitro then inserted
into bacteria to select for the desired traits and isolate the desired
product from by-products of the reaction. After growing the bacteria
and thereby replicating the DNA, the DNA may be further modified and
inserted into other organisms. More...
|
* * *
|
Bacteria
grow best in
the temperature range between 4ºC and 60ºC. Temperature below
4ºC, and temperature between 60ºC and 74ºC, will not
kill bacteria, but it will not allow them to multiply enough times to
cause an illness. In order to kill pathogenic bacteria you need
temperatures above 74ºC. Temperature is the easiest factor to
control in order to prevent bacterial growth.
Find
out more...
|
* * *
|
Bacterial
intoxication will typically have shorter incubation period than
infection (with sudden onset), which usually only lasts one day and
fever is rarely present. More...
|
* * *
|
Improperly
handled
food and equipment, poorly washed dishes and multi-service articles
have potential to spread pathogenic bacteria and open the door for
dangerous foodborne diseases. More...
|
|
|
|
|
